不同类型乳酸菌对全麦酸面团发酵特性的影响

Effect of Different Types Lactic Acid Bacteria on the Fermentation Characteristics of Whole Wheat Sourdough

选择3种类型共7种乳酸菌,研究全麦粉为发酵基质的酸面团的发酵特性。发酵类型为兼性异型发酵(FHe)的植物乳杆菌和专性异型发酵(OHe)的短乳杆菌在全麦酸面团中的增殖速度最快,二者具有明显的生长增殖优势,尤其是植物乳杆菌。相较于其它乳酸菌,FHe型的植物乳杆菌产酸能力最强,能快速降低全麦酸面团的pH值和不可溶膳食纤维含量,显著提高全麦酸面团水溶性阿拉伯木聚糖、水溶性膳食纤维和总酚含量。在开发以全麦粉为发酵基质的全面酸面团时,FHe型的植物乳杆菌具有明显的优势,有利于节约成本,更好地改善全麦酸面团以及全麦烘焙面包的品质。

In this study,7 kinds of lactic acid bacteria were selected from 3 fermentation types to study the fermentation characteristics on sourdough using whole wheat flour as fermentation substrate.The Lactobacillus plantarum and Lactobacillus brevis,which fermentation types are facultatively heterofermentative(FHe)and obligately heterofermentative(OHe),respectively,have the fastest proliferation rate in whole-wheat sourdough,and both have obvious growth and proliferation advantages,especially Lactobacillus plantarum.Compared with other lactic acid bacteria,FHe-type Lactobacillus plantarum had the strongest acid production ability,which could rapidly reduce the pH value and insoluble dietary fiber content of whole wheat sourdough,and significantly improve the water-extractable arabinoxylans,water-soluble dietary fiber and total phenol content of whole wheat sour dough.In the development of whole wheat sourdough with whole wheat flour as fermentation substrate,FHe-type Lactobacillus plantarum had obvious advantages,which was conducive to cost saving and better improving the quality of whole wheat sourdough and whole wheat bakery bread.